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The Persimmon is perhaps one of the most flavorful fruits I know. Its a great Paleo Snack and perfect after dinner Paleo Dessert.

The Persimmon, or Sharon Fruit, has a few varieties, the two of which I have seen at the store are Hachiya and Fuju.

The Hachiya is whats called an astringent variety, meaning it has a higher content of tannins prior to ripening and typically cannot be eaten until ripe, or put through a drying process.

Fuju on the other hand are known as non astringent, which means there is a lower tannin level prior to ripening, but I still suggest you wait till they are ripe.

Some people peal the skins, but I find this unnecessary, there really isn’t much to compare the taste and texture of persimmon to. I suppose texture wise its somewhat like a mango, but mouth feel wise it is unique. And whatever is going on with the sugar make up is so unique you just have to try it.

Get the fruit, let it ripen till its soft, then cut it up and put a bit of cinnamon on it. Or you can let it go crazy ripe and eat it with a spoon. They are also available dried in Asian super markets. It seems to be primarily available in the fall / winter in the Eastern U.S.

Sometimes there is black up near the leaves on the fruit, this is not mold and may be eaten. Mold would be fuzzy or have eaten into the fruit and the black I am referring to is clearly part of the fruit skin.

I have never tried freezing a Persimmon, simply because I can’t wait to eat them, but I bet frozen they would be great as well.

In a frying pan over medium heat place 1/2 tbsp of Flax Oil and 1/2 tbsp of Olive or Canola Oil

Season the Buffalo steaks with a bit of pepper

Place the Buffalo steaks in the frying pan, depending on the thickness they shouldn’t take long to cook. Remember Buffalo cooks faster than beef

Using a steaming basket (pictured bottom right) and a pot steam up some Broccoli, or whatever green veggie (Spinach, Brussels Sprouts, Asparagus) you have handy

Slice some tomatoes

Cut an Avocado in half and remove the pit by grasping the Avocado in your left hand and hitting the pit with the blade of the knife, then when the blade is sunk in the pit twist the knife slightly and the pit will come out. Then hit the handle of the knife on the edge of a trash can to get the pit to pop off and land in the trash

Plate everything up, cover it all with 1 tbsp of Udo’s DHA Oil, this oil is great, its super healthy and tastes great.

Notes

Steaming the veggies is always better than boiling, you can of course use steaming bags if you prefer as opposed to the steaming basket.

Udo’s DHA Oil is really healthy and tastes great, I suggest you integrate it into as many things as possible, but of course be aware it is still oil and has some caloric heft to it.

You can buy Udo’s Oil at Whole Foods or other Natural Foods stores, or purchase it via Amazon by clicking below…

Falling leaves, pumpkins, school buses and increased traffic, clear signs that fall is right around the corner. While fall is one of my favorite seasons weather and food-wise, I am not quite ready to say goodbye to summer just yet. Before I start roasting root vegetables, pulverizing squash into soups, and thinking of creative ways to prepare wild game meats, I’d like to savor the end of summer with a few light summertime salads. The following salad is one of my go-to summer salads because it is super simple to make and deliciously paleo.

Fill a medium sized pot with a small amount of water and a steaming basket. Bring water to a boil, add the shrimp and cover. You will want to steam your shrimp until its pink, this can take up to 10 minutes for a pound of shrimp. As soon as the shrimp starts to turn pink, turn off the stove, drain the hot water and place the shrimp in a bowl of ice water to prevent it from becoming overcooked. Grab two nice large white plates and distribute the spinach evenly between them. Wash your grape tomatoes and half them before adding them to the plates. Slice your avocado and distribute the slices between the plates. Peel your shrimp (and optionally de-vein them) and place them on the salads. Sprinkle some Trader Joe’s 21 Seasoning Salute and olive oil on the salads. Half your lime and squeeze the juice from each half onto each salad. Migrate out to your patio, deck, or near a window and watch the sun set as you dig in to the salads.

Disclaimer: I am not the world’s best photographer, so while the above image might look like a juicy burger accompanied by thick roasted potatoes (which are certainly not paleo) I assure you that it is not. Crisp mornings, falling leaves, and pumpkin in and around everything inspired me to conjure up a fall staple at my house: roasted root vegetables and simple homemade lamb burgers. Here is what you need to re-create my taste of autumn:

Preheat your oven to 400 degrees. Roasting root vegetables takes a bit of time (40 + mins) so you will want to start by cleaning your parsnips and carrots right away. I simply wash mine but leave the skin on, cut them into 2-3 inch size segments and quarter or half the segments depending on how thick they are. Place the segments into a glass casserole dish and drizzle them with extra virgin olive oil, paprika, and cinnamon and toss until they are all generously covered in oil. Set your oven timer for 40 minutes and pop the carrots and parsnips in the oven. Remove them when they are crispy and browned.

Cover your baking sheet with aluminum foil. Open your package of ground lamb and place it in a bowl. Apply a generous amount of Trader Joe’s South African Smoke Seasoning, roll up your sleeves and mix the spices into the meat with your bare hands. Form the meat into two burger patties or large meatball shapes. Place the patties on the baking sheet and place it in the oven for 15 minutes. At this point your house will smell amazing and you can decide whether or not to open a bottle of wine to serve with dinner. I had a spectacular Bordeaux on hand that I picked up at Total Wine for $8.99, yes you read that correctly, $8.99.

Remove your burgers from the oven, plate them with some parsnips and carrots and sit down for a taste of autumn.

Happy Halloween! This morning my office is still without power so I am at home trying not to go stir crazy and hoping to get the go ahead to come in. After a few days of hurricane madness and subsisting on our supply of three rotisserie style hurricane chickens and 7 lbs of steamed broccoli (I really thought we would lose power), I decided we needed something different, as in not chicken. We are very lucky that the power didn’t go out during Sandy and that the local co-op was only closed for one day during the epic storm thus ensuring we were able to stock up on some uncured bacon and farm fresh eggs. I could live on bacon and eggs with hot sauce, but I’m sure that would get boring pretty quick. Anyhow, after taking inventory of what was in the fridge this morning, I decided that a breakfast salad of sorts would be tasty. Here’s how to recreate the super simple, post hurricane, bacon and eggs breakfast salad:

Grab a frying pan and turn your stove on to medium heat. Place the bacon strips in the pan and cook until crispy. Turn off the stove, pour most of the bacon grease into a bowl but make sure you have enough to cook the eggs with left over in the pan (trust me it tastes way better this way). Crack your eggs into a dish and whisk them together. Add in some turmeric, its anti-inflammatory and adds a nice flavor to the eggs. Turn your stove back on and pour the eggs into the pan with bacon grease. Scramble the eggs with a spatula and remove from the stove. Grab two salad bowls or nice white plates and place a cup or so of the romaine lettuce into each one. Cut your bacon strips into small pieces and sprinkle onto the romaine. Divide the scrambled eggs between the two bowls/plates, drizzle on the olive or flax oil and top with some hot sauce. Super simple, super delicious, and thank god it wasn’t chicken